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CHAPTER ONE
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Introduction
Cowpea ( Vigna Unguiculata (L..) Walp) Cowpea is one of the several species of the widely cultivated genus Vigna  four subspecies are recognized, cultivated ( more exist, including V. textilis, V. pubescens, and V .sinensis).Cowpea is one of the most important food legume crop in the semiarid tropics covering Asia, Africa, Southern Europe, and central and south America.
A drought – tolerant and warm – weather crop, cowpeas are well – adapted to the drier regions of the tropics, where other food legumes do not perform well. It also has the useful ability to fix atmospheric nitrogen through its root nodules, and it grows well in poor soils with more than 85% sand and with less than 0.2% organic matter and low level of phosphorus (Singh, et al., 2003).
In addition, it is shade tolerant, so is compatible as an intercrop with maize, millet, sorghum, sugar cane and cotton. This makes cowpeas an important component of traditional intercropping systems, especially in the complex and elegant subsistence farming systems of the dry savannas in Sub Saharan   Africa (Blade, 2005).Cowpea has great flexibility in use farmer can choose to harvest it for grains or as forage for their livestock, depending on economic or climate constraints.
Cowpea is also known as an annual legume that is a nutrition component in the human diet. Cowpea is considered nutritive with a protein content of about 20%, fat content of 1.3%, fiber content of 1.8%, carbohydrate content 67% and water content of 8-9%, riboflavin 0.0042%, niacin 0.0028%, thiamine 0.00074% It is a source of protein (Gomez, 2004).
Maize is one of the best cereals after paddy and wheat maize also known as corn is a large grain plant first domesticated by indigenous people in Mexico. Maize is uniquely rich in dietary fiber, protein, vitamin B6, magnesium, and omega 6 oils. Maize is vital for good heart, optimal bowel functions and fight against infections. Fortifield maize flour has been used in the eradication of malnutrition in some parts of the world (university of Utah health sciences, 2016).
Cassava is an important tuber with high percentage of calcium, essential minerals, carbohydrate, vitamin B and C. Cassava leaves are a good source of protein it supplemented with the amino acid methionine despite containing cyanide.
The purpose of this project work therefore is to produce bean buns enriched with cassava and maize flour to reduce the over dependent of cowpea as the only raw material in bean buns production
1.1 Statement of the Problem
Researchers have shown evidences that in most countries the consumption of cowpea is        underutilized or not being used to fullest. Researcher also had clear evidence to prove that people who avoid maize and cassava in their diet are at high rate of diseases related to deficiencies of such products.
1.2 Justification of the Study
In Nigeria, cowpea provided a rich source of protein and calories, as well as minerals and vitamins the incorporation of maize and cassava in the product is of important in order to provide an adequate diet as an instant meal for human consumption.
1.3 Aim and Objectives
To produce bean buns enriched with cassava flour and maize flour sensory evaluation.
To carryout sensory evaluation on the product.
1.4 Scope of the Study
It has to do with the area coverage, the scope it has to the state cover T/wada Kaduna, Kaduna South Local Government Kaduna.
1.5 Limitation of the Study
Money or financial disability which is needed from being to the end of this research work.
Strike action implied upon by (ASUP) academic union of Polytechnic.
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